Piglet Platter Recipe

Prepare Pork

Remove the pork shoulder from the refrigerator 30–60 minutes before cooking to come closer to room temperature. Pat dry thoroughly with paper towels. If skin is present and unscored, use a very sharp knife to score the skin in a diamond pattern down to but not into the meat (about 3–4 mm deep).

Make Dry Rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Mix well. Rub the olive oil all over the meat, then massage the dry rub evenly onto all surfaces, working it into scored skin and crevices.

Roast Low and Slow

Preheat oven to 150°C (300°F). Place the pork shoulder on a rack in a roasting pan. Pour 1 cup apple cider and 1 cup stock into the bottom of the pan (do not pour over the rub). Cover tightly with foil and roast for 3 hours.

Finish High Heat

After 3 hours remove foil, baste the meat with pan juices, increase oven temperature to 230°C (450°F), and roast uncovered for an additional 25–35 minutes to develop a deep brown crust and crisp the skin. If skin is not crisp enough, move to a higher rack and broil for 3–5 minutes while watching closely to prevent burning.

Rest and Slice

Remove pork from oven, transfer to a cutting board, and tent loosely with foil. Rest for 20 minutes to let juices redistribute before slicing. Reserve pan juices for glazing and serving.

Make Glaze

While the pork roasts during the final hour, combine 1 cup apple cider, 1/2 cup balsamic vinegar, 2 tablespoons brown sugar, Dijon mustard, crushed garlic and thyme in a small saucepan. Bring to a simmer over medium heat, then reduce to a gentle simmer and cook until reduced by half and thick enough to coat the back of a spoon, about 12–15 minutes.

Finish Glaze

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and whisk in 1 tablespoon butter for shine, if desired. Taste and adjust seasoning. Keep warm until ready to glaze sliced pork.

Glaze Pork

When pork has rested and been sliced, brush the glaze over the slices and drizzle a little pooled glaze onto the serving platter. Rewarm glaze slightly if it has thickened too much.

Prepare Skin

If the roast skin will be used for crackling, remove skin before the low-and-slow roast if you prefer separate crackling; alternatively use extra pork skin. Pat the skin completely dry. Use paper towels to remove surface moisture — the drier the skin, the better the crackle.

Season and Dry

Preheat oven to 220°C (430°F). Rub the skin with a light dusting of baking powder and coarse sea salt, working it into scores. Place skin flat on a rimmed baking sheet lined with foil, skin-side up. For best results, refrigerate uncovered for 1–3 hours (or overnight) to dry the surface further.

Roast to Crisp

Roast the skin at 220°C for 25–35 minutes until it puffs and crackles and turns golden-brown. If needed, finish under a hot broiler for 1–3 minutes while watching closely. Remove and let cool slightly, then break into shards for serving.

Prep Sides

Warm the mashed potatoes and braised red cabbage gently on the stovetop or in the oven until hot (internal temperature around 60°C/140°F). Keep pickles chilled until plating.

Assemble Piglet Platter

Slice the rested pork shoulder into 1/2-inch (1–1.5 cm) thick slices. On a large platter arrange a mound of mashed potatoes on one side, braised cabbage on another, and lay several slices of pork overlapping down the center. Break the crackling into shards and tuck them next to the pork. Spoon the spiced apple-balsamic glaze over the pork and a little around the platter. Garnish with chopped parsley, lemon wedges and scatter cornichons alongside. Serve remaining glaze on the side.

Serve

Offer carving knife and tongs so guests can take slices and crackling. Recommend serving with a robust beer, cider or red wine. Leftover pork keeps refrigerated for 3–4 days.